Bring stock to a boil, reduce to simmer, and keep on the stove near the pot of rice. In a large, heavy saucepan heat olive oil over medium heat. Add shallots and stir with a wooden spoon until softened. Add celery and celery leaf and stir. Add rice and stir until well combined. Pour in vermouth and simmer, stirring, until liquid is almost reduced. Begin adding hot stock 1/3 cup at a time, stirring continuously until liquid is almost absorbed before adding the next. Continue until rice is al dente and a creamy sauce has formed, about half an hour. Rice can scorch easily, so do not leave unattended. At end, stir in butter, lemon zest, and basil and season with salt and pepper.

Seared Scallops

Heat olive oil over high heat in a large skillet. Sprinkle scallops lightly with salt and pepper and add to pan (do not crowd). Cook until golden brown on the outside and almost opaque but still slightly translucent in the center, turning once. Keep warm until ready to serve.

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